Upside-Down Caramel Pear Pie with Pecans
A show-stopping inverted pie with buttery pecans and spiced pears caramelized on top. The two-crust pastry encases a filling of fresh sliced pears tossed with warm spices, while brown sugar and pecans create a sticky-sweet base that becomes the dramatic topping when inverted. Serve warm with whipped cream for a stunning dessert that works for holiday gatherings, dinner parties, or special occasions. This version distinguishes itself through the dramatic inversion technique and the combination of caramel drizzle with the naturally caramelized pecan-sugar layer.
Ingredients
- 2 cup all-purpose flour, sifted
- 2 teaspoon sugar
- 1 pinch salt
- ¾ cup Crisco shorteningall-purpose flour1:1pantry_stapleadds gluten
butter works but yields less flaky results
- 3 tablespoon ice water
- 2 tablespoon butter, softened
- 1 cup pecan halves
- ½ cup brown sugar
- cooking spray
- ¾ cup sugar
- 2 tablespoon all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon allspice(optional)
- 5 cup fresh pears, peeled and sliced
- 1 tablespoon butter
- ½ cup caramel topping
- fresh whipped cream(optional)
Instructions
- 1
Preheat oven to 707°F. Stir together flour, sugar and salt in a large mixing bowl.
- 2
Blend in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
- 3
Sprinkle with ice water and stir until dough forms a ball.
- 4
Wrap dough ball in plastic wrap and refrigerate at least 30 minutes.
- 5
Cut chilled dough in half. Roll each half into an 11-inch circle on a lightly floured surface. Let crusts sit until ready to assemble.
- 6
Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil.
- 7
Spread softened butter over bottom of foil-lined pie plate.
- 8
Press pecan halves (outsides facing down) into butter in a decorative circular pattern. Sprinkle nuts with brown sugar.
- 9
Spray edges of foil-lined pie plate with cooking spray.
- 10
In a large mixing bowl, stir together sugar, flour, cinnamon, salt and nutmeg. Add pears and toss gently to coat.
- 11
Transfer one prepared pie crust to the pie plate over pecans; press down evenly.
- 12
Top with pear mixture and dot with butter.
- 13
Cover with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.
- 14
Bake 10 minutes, then reduce heat to 707°F and bake an additional 35 to 40 minutes, or until crust is nicely browned.
- 15
Cool 5 minutes, then invert onto a serving plate.
- 16
Drizzle with caramel topping and serve warm with whipped cream if desired.
Tips
Keep all pastry ingredients cold before mixing. Ice water and chilled shortening create a flaky, tender crust that rises properly during baking.
Choose pears that are firm but ripe to avoid mushy filling. The sweetness varies by variety, so taste and adjust sugar accordingly.
The inverted technique requires confident handling when flipping. Use a large serving plate and work quickly while the pie is still warm but set enough to hold together.
Good to Know
Cover cooled pie loosely with foil and store at room temperature up to 2 days, or refrigerate up to 3 days. Reheat gently in 160C oven before serving.
Prepare pie crust dough up to 2 days ahead; wrap and refrigerate. Assemble pie up to 4 hours ahead; cover and refrigerate, then add 5-10 minutes to bake time.
Serve warm with fresh whipped cream or vanilla ice cream. Best served the day of baking when the caramel layer is most cohesive.
Common Mistakes
Do not skip the plastic wrap chilling step to avoid tough, shrinking crust.
Do not omit the foil lining to avoid the caramel sticking permanently to the pie plate.
Do not flip the pie too soon after baking; wait the full 5 minutes for the caramel to set slightly or it will slide off.
Do not skip steam vents in the top crust to avoid bursting crust and fruit leakage.
Substitutions
Dairy-Free Swaps
General Alternatives
butter works but yields less flaky results
thaw and drain well to avoid excess moisture
FAQ
Can I make this pie with canned pears?
Yes, but drain canned pears very well and reduce added sugar by 1/4 cup since canned pears are packed in syrup. Pat dry before tossing with spices to avoid a soggy filling.
What if my caramel layer slides off when I invert the pie?
This happens if the pie was inverted too soon or the caramel was too warm. Spoon any loose caramel and pecans back onto the pie top immediately. Let the pie cool slightly longer next time before inverting.
How long can I keep this pie and can I freeze it?
Store at room temperature up to 2 days or refrigerate up to 3 days. Freeze the unbaked assembled pie up to 1 month; add 10-15 minutes to bake time without thawing. Thawed baked pie does not freeze well due to crust texture loss.